Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

“…Regardless of rice starch granule size and crystallinity, long chain amylopectin content is negatively correlated with in vitro starch digestibility and positively correlated with RS. [57,58,89] Medium chain amylopectin content is not correlated with starch digestibility [58] or negatively correlated with RDS content [57] while short chain amylopectin content is positively correlated with starch digestibility. [57,58] The degree of amylopectin branching is positively correlated with in vitro rice starch digestion rate.…”

“…[57,58] The degree of amylopectin branching is positively correlated with in vitro rice starch digestion rate. [89] The relationship between amylopectin chain length and starch digestibility can be explained by the longer amylopectin chains forming a double helix with a compact crystalline structure [56] which resists enzyme access.…”

“…[94,95] Swelling during gelatinisation may be affected by amylopectin and amylose degree of branching and chain length. [89,96] Swelling is postulated to start by steeping water to the amorphous region of starch granule. [97] The increased swelling of amorphous region results in side-by-side dissociation of amylopectin double helices followed by immediate unwinding of helix to coil structure.…”

“…[98] Coiled amylopectin long chains hold water and increase starch swelling [96] while amylose leaches from the granules. [58,89] Double helices may form between leached amylose in a cross-linked network which may hinder the entry of water for further swelling. [99] Thus, swelling may be controlled by the amount of long chain amylopectin [96] whereas amylose may confine amylopectin swelling.…”

“…[99] Thus, swelling may be controlled by the amount of long chain amylopectin [96] whereas amylose may confine amylopectin swelling. [65] Although long chain amylopectin is associated with reduced starch digestibility, [58,89] it may also facilitate starch digestibility through increased swelling.…”